Standing Rib Roast with Cognac Sauce

Standing Rib Roast with Cognac Sauce
  • 4 servings
  • 0:10 Preparation
  • 1:00 Cooking
  • 1:10 Total Time


Add all
  • 1/3 cup
    (80 mL)

    olive oil

  • 1/3 cup
    (80 mL)

    butter, at room temperature

  • 1/3 cup
    (80 mL)

    Dijon mustard

  • 2 Tbsp.
    (30 mL)

    ground 4 pepper mix

  • 3 lbs
    (1 1/2 kg)

    standing rib roast redgrill or ordinary

  • sauce:

  • 1 cup
    (250 mL)


  • 1 cup
    (250 mL)


  • 1/2 cup
    (125 mL)

    sour cream

  • 1 Tbsp.
    (15 mL)

    potato or corn starch

  • fresh chives, minced

  • Salt and pepper to taste


Preheat oven to 325°F (160°C).

Mix preparation ingredients until creamy. Baste roast and place fat-side up in roasting pan. Insert meat thermometer (oven compatible) in flesh away from bone and fat. Put roast in oven.

After 15 minutes cooking, mix half of cognac with half of water, and pour over roast. When roast reaches desired degree of doneness,

remove from oven and let stand loosely covered with foil in which steam vents have been cut. Keep pan juices in a saucepan.

Deglaze pan with remaining cognac and water and pour into saucepan. Bring to a boil and reduce. Whisk in sour cream. Dissolve starch in a little cold water and add to saucepan, stirring until sauce reaches desired consistency. Add chives and season.

Source: Metro

Wine and meal pairing

Aromatic and supple

Aromatic and supple
These medium-bodied wines are characterised by their smooth tannins that usually confer a certain roundness. They are often dominated by a nose of ripe fruit or woody notes (toast, coffee or vanilla).
Product category: red wine.

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